Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

36 lg Jalapeno chilies, roasted -peanut oil
-and peeled 1 3/4 c All purpose flour
1/2 lb Cooked, peeled and deveined 3/4 c Beer, room temp
-shrimp, minced 2 Eggs, room temp
2 ts Mayonnaise 3 tb Minced green onions
2 ts Prepared chilli sauce 2 tb Vegetable oil
2 ts Minced capers 1 1/2 tb Catsup
2 ts Minced green onions 2 ts Worcestershire sauce
2 ts Minced fresh parsley 1 1/2 ts Fresh lemon juice
1/2 ts Dijon mustard 1 1/2 ts Baking powder
1/2 ts Horseradish 1 1/2 ts Salt
1/4 ts Paprika 1 ts Cayenne pepper
-salt fresh ground pepper

Using small, sharp knife; cut 1 1/2 inch slit at stem end on side
of each chili. Scrape out seeds; do not tear stems. Rinse out
chilies. Drain on towels. Mix next 9 ingredients. Season filling
with salt and pepper. Spoon about 1 t into each chili (do not
overstuff; chili should close). Arrange chilies on baking sheet.
Refrigerate. Heat 3/4 inch peanut oil in heavy large skillet to 350
degrees. Blend in remaining ingredients in large bowl. Dredge each
chili in mixture, coating completely. Add chilies to skillet (in
batches; do not crowd) and fry until golden brown, turning once,
about five minutes. Drain on paper towels and serve. From Bon
Appetit, Dec '86.

Makes 36

From: TERRI ST.LOUIS Date: 05-10-93 (23:42)

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